Ingredients:
Base:
400g/15oz Original Oreo Biscuits, crushed
125g/5oz Butter, melted
Filling:
450g/16 oz Philadelphia Cheese (cream cheese)
Jar (170g) 1/2 Cup Devon Sour cream
1 Cup Icing Sugar
2 Teaspoons Coffee dissolved in a 1/4 cup water. Place in the fridge to get cold before adding it to the filling.
1/4 Cup Elmlea Double Cream (Heavy Cream)
3 Teaspoons Coffee (If you are using granules crush them with a spoon to a powder)
1/2 Teaspoon Vanilla essence
Topping:
Chocolate sauce
Caramel sauce
Whipped cream
Method:
To make the base –
Mix the melted butter with the crushed biscuits and press down onto the base and sides of 27cm springform tart pan.
Leave to set in the fridge for 30 minutes before adding the filling.
To make the cheesecake filling –
In a large bowl add all the above ingredients and whisk together till light and fluffy. If the taste of coffee in the cheesecake filling is a bit strong for your liking just add a little more double cream (heavy cream) and continue whipping
Scoop the filling on the prepared biscuit base and refrigerate for 4 hours.
When ready, top with drizzled chocolate, caramel sauce and whipped cream. I added chocolate drops on top of the piped whipped cream.
Enjoy!
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